WEYERMANN® ACIDULATED MALT
Made from the finest German quality brewing barley. Contains natural lactic acid derived from un-hopped beer wort. Important ingredient to adjust the mash- and thus wort pH. Contributes to the optimization of the mash conversion.
Sensory: fruity-acidic, universally applicable
Specialty malt for light and dark beer styles for pH optimization of mash
Sour Beers
Recommended addition: 1% sour malt addition reduces the mash pH by approx. 0.1. Maximum addition 10% in sour beers
Enzyme activity: increases enzyme activity by optimal mash pH
Use of Acidulated Malt can lower wort pH resulting in better mash efficiency, intensified fermentation, lighter color, improved flavor stability and enhanced flavor.
EBC: 2-6
Lovibond: 1.2-2.8
Usage: to 5%
Moisture: 6.0-7.0%
Total Nitrogen: 10.0-11.0
Extract% (dry basis):N/A
Soluble Nitrogen Ratio: N/A
Made from the finest German quality brewing barley. Contains natural lactic acid derived from un-hopped beer wort. Important ingredient to adjust the mash- and thus wort pH. Contributes to the optimization of the mash conversion.
Sensory: fruity-acidic, universally applicable
Specialty malt for light and dark beer styles for pH optimization of mash
Sour Beers
Recommended addition: 1% sour malt addition reduces the mash pH by approx. 0.1. Maximum addition 10% in sour beers
Enzyme activity: increases enzyme activity by optimal mash pH
Use of Acidulated Malt can lower wort pH resulting in better mash efficiency, intensified fermentation, lighter color, improved flavor stability and enhanced flavor.
EBC: 2-6
Lovibond: 1.2-2.8
Usage: to 5%
Moisture: 6.0-7.0%
Total Nitrogen: 10.0-11.0
Extract% (dry basis):N/A
Soluble Nitrogen Ratio: N/A
Made from the finest German quality brewing barley. Contains natural lactic acid derived from un-hopped beer wort. Important ingredient to adjust the mash- and thus wort pH. Contributes to the optimization of the mash conversion.
Sensory: fruity-acidic, universally applicable
Specialty malt for light and dark beer styles for pH optimization of mash
Sour Beers
Recommended addition: 1% sour malt addition reduces the mash pH by approx. 0.1. Maximum addition 10% in sour beers
Enzyme activity: increases enzyme activity by optimal mash pH
Use of Acidulated Malt can lower wort pH resulting in better mash efficiency, intensified fermentation, lighter color, improved flavor stability and enhanced flavor.
EBC: 2-6
Lovibond: 1.2-2.8
Usage: to 5%
Moisture: 6.0-7.0%
Total Nitrogen: 10.0-11.0
Extract% (dry basis):N/A
Soluble Nitrogen Ratio: N/A
